Salmon, ginger and soba noodle stir-fry

Dinner is ready in a flash with this wok-fried salmon and soba noodle recipe.

Featured in
Noodle recipes, Main recipes

Ingredients

1 tablespoon grated ginger

1 tablespoon sesame oil

1/4 cup (60ml) tamari, or soy sauce

600g skinless salmon fillets, pin-boned, cut into 3cm pieces

2 tablespoons sunflower oil

1/2 bunch spring onions, sliced on an angle

1/4 cup (60ml) Chinese rice wine (shaohsing)

2 bunches broccolini, stalks halved lengthways

1 cup (120g) frozen edamame

270g soba noodles, cooked to packet instructions, drained

2 teaspoons sesame seeds

Method

Step 1

To make the marinade, combine the ginger, sesame oil and 2 tbs tamari in a bowl. Add the salmon and toss to coat. Set aside for 10 minutes to marinate.

Step 2

Heat 2 tsp sunflower oil in a wok over high heat. Add half the salmon and cook, turning, for 2-3 minutes until just cooked. Remove and repeat with another 2 tsp oil and remaining salmon. Set aside to rest, loosely covered with foil, for 5 minutes.

Step 3

Add remaining 1 tbs oil to the wok with the spring onion and stir-fry for 2 minutes. Add rice wine, broccolini, edamame, remaining 1 tbs tamari and 1/4 cup (60ml) water. Cook, stirring, for 3-4 minutes until liquid has reduced slightly. Add the noodles to the wok with the salmon and any resting juices, then toss to warm through. Top with sesame seeds to serve.